Same-day pizza dough, chewy, foldable, ready in a few hours.
Bread flour gives better chew than all-purpose, but all-purpose works. For crispier crust, stretch thinner; for chewier, leave thicker.
Dough can be refrigerated overnight after first rise for more flavor.
Ingredients
Scale
Measurement units
- Warm water (105-110°F)
- Instant yeast
- Sugar
- Bread flour
- Salt
- Olive oil
Ingredients
Scale
Measurement units
- Warm water (105-110°F)
- Instant yeast
- Sugar
- Bread flour
- Salt
- Olive oil
Instructions
Activate the yeast
Activate the yeast
Mix the dough
Mix the dough
Equipment: wooden spoon or dough whisk
Knead the dough
Knead the dough
Equipment: wooden spoon or dough whisk
First rise
First rise
Divide and rest
Divide and rest
Tomorrow's Meal
Crispy Garlic Bread & Focaccia Squares
Day-old pizza dough transformed into golden, crispy garlic bread or focaccia—better texture than fresh for crunching
You'll need to pick up:
Olive oilGarlic (minced or sliced)Coarse sea saltFresh rosemary or Italian herbs (optional)Parmesan cheese (optional)
Quick overview:
- 1.Cut cold pizza dough into 2-3 inch squares or strips
- 2.Heat 1/4 inch olive oil in skillet over medium-high heat
- 3.Fry dough pieces 2-3 minutes per side until golden brown and crispy
- 4.In final minute, add minced garlic to oil, toss dough to coat
- 5.Transfer to rack, sprinkle immediately with sea salt and herbs
- 6.Serve warm as bread or dipping vehicle for marinara
Before you cook
Cook notes
- • Bread flour gives better chew than all-purpose, but all-purpose works.
- • Dough can be refrigerated overnight after first rise for more flavor.
- • Bring refrigerated dough to room temperature for 1 hour before shaping.
- • For crispier crust, stretch thinner; for chewier, leave thicker.
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